Paulette's Restaurant

Half a dozen with the daily featured Chef's Selection

Finished with a mushroom Cream

Served with a Corn Maque Choux

Served with a Creole Chardonnay Cream

Served with a Creole White Remoulade

Gulf Shrimp, Andouille Sausage, Mascarpone Grits, Creole Barbecue Sauce

Pan Roasted and served with a delicate Dijon and Oregano Glaze with Yukon Gold Puree and Haricot Vert

The original recipe from years past, Worcestershire Pepper Sauce served with Yukon Gold Potato Puree

Pan Seared with Jumbo Lump Crab, served with Parslied Bliss Potatoes and Steamed Asparagus topped with a Chive Beurre Blanc

Shallow fried topped with Creole Meuniere served with Parslied Bliss Potatoes and Haricot Vert

Grilled and served with Parslied Bliss Potatoes and Steamed Asparagus served with a whole Grain Mustard Butter Sauce

Topped With Beurre de Maître D' with Steamed Asparagus and Brabant Potatoes

Served with Pecan Candied Sweet Potatoes and Braised Swiss Chard, topped with a Cane Sugar Apple Sauce

Served with Fresh Arugula and Sliced Beefsteak Tomatoes topped with Beurre de Maître D'

Heart of Artichoke and Sliced Mushroom Beurre Blanc sitting on a nest of Broccolini

Served with Fried Pork Belly, Beefsteak Tomato with Fried Gulf Oysters and a House made Ranch

Autumn Greens, Hearts of Palm and Baby Heirloom Tomatoes tossed in a fresh Tarragon Vinaigrette

House Caesar Dressing, Garlic Croutons and Shaved Parmesan

Served with a Warm Bacon Vinaigrette